Rice Paper Blanket Dumplings
Rice Paper Blanket Dumplings
Ingredients
For the Dumpling Filling
- 2 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 1/2 cup carrots, finely chopped
- 1 cup cabbage, finely chopped
- 200 g paneer, grated
- 1/4 cup spring onions, chopped, for filling
- black pepper, to taste
- salt, to taste
For Assembling and Cooking
- rice paper sheets
- oil, as needed, for pan
- 2 teaspoons soy sauce
- 2 teaspoons chilli oil
- 3 tablespoons water
- spring onions, for garnish
Instructions
- 1
Finely chop the garlic, ginger, carrots, and cabbage. You can use a small food processor for this to achieve a very fine consistency.
⏱️ 5 min
- 2
Transfer the finely chopped vegetables to a mixing bowl. Add the grated paneer, 1/4 cup chopped spring onions (for the filling), salt, and black pepper to taste. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Shape the filling mixture into small, uniform balls, about 1 inch in diameter.
⏱️ 5 min
- 4
Heat a small amount of oil in a non-stick pan over medium heat, just enough to lightly coat the bottom. Place the prepared balls into the hot pan, ensuring they are equally spaced out.
⏱️ 2 min
- 5
Take rice paper sheets and cut them into quarters using scissors.
⏱️ 2 min
- 6
Dip each quarter of the rice paper sheet in water for 7-8 seconds until it becomes soft and pliable. Carefully place one softened rice paper quarter on top of each ball in the pan, covering it like a blanket.
⏱️ 5 min
- 7
Pour the 2 teaspoons of soy sauce, 2 teaspoons of chilli oil, and 3 tablespoons of water into the pan, around and over the dumplings.
⏱️ 1 min
- 8
Cover the pan with a lid and let the dumplings steam for 5 minutes.
⏱️ 5 min
- 9
Remove the lid. Garnish the cooked dumplings with additional chopped spring onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Blanket Dumplings
For the Dumpling Filling
- 2 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 1/2 cup carrots, finely chopped
- 1 cup cabbage, finely chopped
- 200 g paneer, grated
- 1/4 cup spring onions, chopped, for filling
- black pepper, to taste
- salt, to taste
For Assembling and Cooking
- rice paper sheets
- oil, as needed, for pan
- 2 teaspoons soy sauce
- 2 teaspoons chilli oil
- 3 tablespoons water
- spring onions, for garnish
Instructions
- 1
Finely chop the garlic, ginger, carrots, and cabbage. You can use a small food processor for this to achieve a very fine consistency.
⏱️ 5 min - 2
Transfer the finely chopped vegetables to a mixing bowl. Add the grated paneer, 1/4 cup chopped spring onions (for the filling), salt, and black pepper to taste. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 3
Shape the filling mixture into small, uniform balls, about 1 inch in diameter.
⏱️ 5 min - 4
Heat a small amount of oil in a non-stick pan over medium heat, just enough to lightly coat the bottom. Place the prepared balls into the hot pan, ensuring they are equally spaced out.
⏱️ 2 min - 5
Take rice paper sheets and cut them into quarters using scissors.
⏱️ 2 min - 6
Dip each quarter of the rice paper sheet in water for 7-8 seconds until it becomes soft and pliable. Carefully place one softened rice paper quarter on top of each ball in the pan, covering it like a blanket.
⏱️ 5 min - 7
Pour the 2 teaspoons of soy sauce, 2 teaspoons of chilli oil, and 3 tablespoons of water into the pan, around and over the dumplings.
⏱️ 1 min - 8
Cover the pan with a lid and let the dumplings steam for 5 minutes.
⏱️ 5 min - 9
Remove the lid. Garnish the cooked dumplings with additional chopped spring onions and serve immediately.
⏱️ 1 min